Spiced Candied Quince
Ripe for the picking in all its Autumnal glory. A hard, tart and sour fruit when raw, quince are a wonderfully fragrant and enticing fruit when cooked.
Most commonly turned into quince jelly to adorn the cheese plate we believe that these wonderful fruits are destined for greater things. Infused in alcohol, with cinnamon and anise for a christmas twist. Maybe pickled for those Sunday afternoon cold cut snacks. Added to fruit pies and puddings it can add a mysterious yet comforting fragrance.
Finally poached in a spiced liquor like we are today to grace the top of a warming bowl porridge for a winter pick me up breakfast enjoyed around the fire with friends and family along with steaming mugs of tea and coffee.
Ditch the porridge all together and eat with scoops of vanilla ice cream and lashings of extra syrupy goodness.